Italian🍞 Bread & bakery

Pissaladière

Name: Pissaladière
Total time: 3 h
Cuisine: Italian
Ingredients: 500 g Type 0 flour; 320 g water; 15 g lard; 10 g fresh yeast; 1 tsp sugar; 10 g extra virgin olive oil; 10 g salt; 2 kg onions; 50 g butter; 3 sprigs thyme; 40 g anchovy fillets in oil; 2 cloves garlic; 15 g red wine vinegar; 180 g pitted olives; 60 g anchovy fillets in oil

⏱ 180 min

A classic Provençal savoury tart with slowly stewed onions as the base, complemented by anchovies, olives, and thyme. The long, gentle cooking renders the onions silky and golden, creating a perfect balance between sweetness and savouriness. Excellent warm from the oven, even better at room temperature when the flavours meld together.

Adapted from a video by Casa Pappagallo

Pissaladière 🧅 | La Vera Torta Salata Francese con Cipolle, Olive e Acciughe

Watch on YouTube

Ingredients

Type 0 flour500 g
water320 g
lard15 g
fresh yeast10 g
sugar1 tsp
extra virgin olive oil10 g
salt10 g
onions2 kg
butter50 g
thyme3 sprigs
anchovy fillets in oilfor the anchovy paste

Steps

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1
Make the dough: combine flour, water, lard, and a little oil in a mixer. Break the fresh yeast into pieces, mix with sugar to help dissolve it, wait briefly, then add to the dough.
2
Once the dough begins to hold together, add salt. Meanwhile, begin slicing all the onions.
3
Remove dough from mixer. Turn out onto a floured surface, gently shape, then cover with a bowl and let rest for about 20 minutes.
4
After 20 minutes, shape the dough into a ball and place in an oiled bowl. Cover and let rise at room temperature for at least 2 hours until doubled in bulk.
5
Cook the onions: melt butter and olive oil over medium-low heat in a large pan, add fresh thyme sprigs. Add all sliced onions and cook very gently over low heat for at least 1 hour. Do not add salt at this stage.
6
After 1 hour, check that the onions are golden and creamy. Make the anchovy paste: pound anchovies, garlic, and red wine vinegar in a mortar, then add a little olive oil.
7
Pour the anchovy paste into the onion pan and continue cooking gently for another hour to blend the flavours together.
8
When the dough has doubled, weigh it and divide into two portions (e.g. about 500g and 300g). Gently shape each portion into a ball, place in a bowl, cover, and let rise again until doubled.
9
When risen again, lightly oil baking trays. Place dough balls on trays and gently stretch to fit the shape, but do not overwork. Rest for about 20 minutes until relaxed.
10
After resting, gently stretch the dough to the edges of the trays and spread the cooked onion mixture on top.
11
Distribute the pitted olives evenly over the onions.
12
Arrange anchovy fillets neatly on top as garnish.
13
Preheat oven to its maximum temperature (250°C in this case). Let the topped flatbreads rest for about 10 minutes to allow the dough to settle slightly.
14
Place on the lowest oven rack and bake for about 15 minutes until golden brown.
15
Remove from oven and serve. Enjoy warm or at room temperature; flavours meld even better as it cools.

Pissaladière

Ingredients

Steps

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